Following the massive success of my no churn salted caramel swirl ice cream I decided to bring you another of my favourite ice cream recipes. This no churn ice cream takes a little bit longer than my previous one but is so gorgeous that you have to have strong willpower or you’ll find the ingredients becoming a regular feature on your shopping list.
The addition of the cream cheese gives the ice cream a fantastic cheesecake flavour that is backed up by the addition of the biscuit crumbs. To make the fruit sauce I’ve used a bag of frozen mixed summer fruit and I love the sweet but tangy result. However do feel free to experiment. Strawberries, raspberries and blueberries will all work well. You could even give mango or something similar a go.
This a fantastic, creamy, easy to make ice cream. Why not make it for the children this summer?
No Churn Summer Fruit Swirl Cheesecake Ice Cream
This no churn summer fruit swirl cheesecake ice cream is a fantastic, creamy, easy to make ice cream. Why not make it for the children this summer?
Ingredients
- 500 g frozen summer fruit
- 7 level tablespoons sugar
- 1 tablespoon lemon juice
- 1 x 396g condensed milk
- 600 ml double cream
- 300 g cream cheese
- 5 digestive biscuits or graham crackers
Instructions
- Place the summer fruit into a medium sized pan, add a very small splash of water to stop the fruit sticking, and place over a low heat. When the fruit has defrosted turn up the heat and simmer gently, lid off, until the berries have broken down (about 10 minutes).
- Add the sugar and the lemon juice and stir.
- Leave to cool for a few minutes then sieve the fruit to remove the pips. Discard the pips, taste the fruit sauce and add more sugar if you like it a little sweeter. Leave to cool completely.
- Using a hand held whisk, whisk the condensed milk, double cream and cream cheese together until the whisk begins to leave trails in the mixture, and when you lift the whisk a ribbon of cream falls back into the bowl.
Place ½ the cream mixture to a different bowl and gently fold in the cooled fruit sauce. It does not matter if you don’t incorporate it fully but make sure it’s roughly folded together.
Place the digestive biscuits into a bowl and, using a wooden spoon, crush the biscuits until you are left with lots of small pieces. Fold the little pieces of digestive biscuit into the remaining ½ of the ice cream mixture, discarding the tiny crumbs.
- Pour half the biscuit mixture into the dish you will freeze the ice cream in then pour half the fruit mixture on top it. Swirl together using the handle of a wooden spoon. This is a good opportunity to practice getting a good swirl pattern.
- Pour the remaining biscuit mixture onto the already swirled ice cream, top with the remaining fruit mixture, swirl.
- Freeze for at least six hours before serving.
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